Ingredients
-
1/4 cup baby carrots (finely diced or grated)
-
3 small boneless skinless chicken breasts or 2 large boneless skinless chicken breasts, frozen
-
1/2 teaspoon onion powder
-
1/4 teaspoon garlic powder
-
1/4 teaspoon italian seasoning
-
hot water
-
1/2 cup half-and-half cream
-
10 ounces medium egg noodles
-
salt & pepper, to taste
-
1 (10 3/4 ounce) can condensed chicken broth
Instructions
- Pour the broth into a large crock pot then add the carrots & spices. Place the breasts in the broth then cover with the lid & cook on low for 6 hours.
- Uncover, shred the chicken then place back into the broth. Add in the noodles and half & half along with enough hot water to cover the noodles.
- Cook on high for another 30 minutes. It is done once the noodles are tender, make sure not to overcook them. Salt & pepper to taste then serve.